Slow Cooker White Beans

With a side of cornbread. For a little kick, I love this Jalapeno Cornbread and these Buttermilk Cornbread Muffins are always a favorite.

How To Make Slow Cooker White Beans

To make these Slow Cooker White Beans you start with a pound of dried Northern Beans.

Sort the beans to remove any pebbles or debris, rinse them with water and then place them in a bowl and add enough water to cover. Soak them overnight. On the counter is fine.

The next morning, add the beans to a crock pot along with 2 to 3 ham hocks, red pepper flakes, thyme, and a bay leaf. They’ll need to cook on LOW for about 5 hours. Take the ham hocks out. The meat should fall right off the bone. Discard the bone and the grisly parts, shred the meat, and return it to the crock pot. Season the beans with salt and pepper.

If you want your beans spicy, serve with some Tabasco sauce.

Storage

Leftovers will keep in an airtight container in the refrigerator for 4 to 5 days and can be reheated in the microwave.

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More Slow Cooker Side Dishes

• Slow Cooker Garlic Parmesan Potatoes
• Crock Pot Cauliflower and Cheese
• Slow Cooker Spicy Pinto Beans
• Slow Cooker Cheesy Squash
• Crock Pot Buttery Bacon Green Beans
• Crock Pot Sweet Potato Casserole

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